All Grain Yeast:
Danstar Nottingham (11 g Dry yeast) Yeast Starter:
None Additional Yeast or Yeast Starter:
None Batch Size (Gallons):
5.5 Original Gravity:
1.050 Final Gravity:
45 Boiling Time (Minutes):
8 SRM Primary Fermentation (# of Days & Temp):
14 days, 65 degrees Additional Fermentation:
Bottle conditioning 6 weeks Secondary Fermentation (# of Days & Temp):
None Tasting Notes:
Nicely balanced session beer with citrus notes of cascade aroma hops at the finish
Simple American Pale Ale recipe
9lb 2 row Rahr malt
1lb Briess Crystal 60
0.5oz Horizon (10.6)+ 0.5 oz Cascade (5.1) 60 minutes.
1 oz Cascade (5.1) for 30 minutes
1 oz Cascade (5.1) for 1 minute
1/2 Whirlifloc tablet at 10 minutes
Nottingham fermented out in 36 hours to 1.010 at 65 degrees with a clean profile that let the hops shine- man that stuff is great- too bad the price more than doubled in the last month.
Great after 1 week in bottle, hops really mellowed after 3 weeks in bottle. Next time I'll plan on transferring to secondary or waiting until fermentation slows down and dry hop with 1 oz of cascade. Overall a great tasting session beer which is drinkable within 3 weeks of brewing maybe even less if kegging but thats probably pushing it.